Seafire Steakhouse & Bar

The story

Crafted with passion, served with love

Seafire Steakhouse & Bar sets the benchmark for fine dining steakhouses in Dubai, bringing the generous portions and timeless charm of classic New York–style dining to Atlantis, The Palm on Palm Jumeirah. The Forbes Travel Guide Four-Star recognition it holds is well earned: this is a room where every decision — from the provenance of your beef to the knife you use to cut it — is considered with unusual care.

The Dry-Age Program

The centrepiece of Seafire's reputation is its dry-age program, which draws from some of the world's most respected producers. USDA Prime Black Angus sits alongside Australian Wagyu from Mayura Station and Japanese Wagyu at the summit of the selection — including A5 Kobe from Hyogo Prefecture and Saroma from Hokkaido. The restaurant's own exclusive Imperial Blossom Wagyu, sourced from South East Queensland and grain-fed for 350 to 400 days, rounds out a list that few steakhouses anywhere can match. On the menu, cuts range from a bone-in USDA Dry-Aged Porterhouse to a Kobe striploin, with Australian Tomahawk and Chateaubriand available for two.

Made Just for You

Ordering at Seafire is a layered process. Guests select their cut and marble score, then choose from a global knife collection — forged in Germany, Japan, Morocco, France, Australia, the United States, and the UAE — before considering which sauce best suits their steak: a silky béarnaise, a bold peppercorn, or the house signature Seafire mustard. The grill does the rest, cooking each piece precisely to preference.

Beyond the Steak

The menu extends confidently beyond beef. Oysters arrive from three continents — Dibba Bay from the UAE, Gillardeau from France, and Emperor oysters from Japan — while the broader seafood selection includes South Australian Rock Lobster, Norwegian King Crab, and Galician Wild Dover Sole. A Shellfish Tower and a Tiger Prawn Cocktail anchor the cold starters. Vegetarian guests are looked after too, with options such as a Cauliflower "Steak Au Poivre" and a Below Farm Mushroom Risotto.

The Bar and the Cellar

The evening often begins at the bar, where a sensory cocktail program adds a theatrical dimension to the experience, accompanied by a curated playlist drawing on Frank Sinatra and classic jazz. The wine cellar holds nearly 500 labels and 3,000 bottles, making thoughtful pairing possible at every course — whether you're working through the Wagyu selection or finishing with a New York Cheesecake.